Vegan Pantry Pasta

1 Cook your pasta according to package directions, making sure to save at least a 1/2 cup of the pasta cooking water. Drain the rest when the pasta is al dente.
2 While the pasta is cooking, heat the 1/4 cup of olive oil on medium high in a large non-stick skillet. 
3 Add the garlic, olives, sun dried tomatoes and capers. Saute for 2-3 minutes, reducing heat as needed, until the garlic is cooked. Season with the red pepper flakes and a pinch of salt. Remove from heat and set aside.
4 Then heat the remaining 1 tablespoon of olive oil in a medium sized skillet on medium high. Add the panko to the skillet and toss to coat all the panko in the olive oil. Toast the panko, for about 2-3 minutes or until the panko is golden brown. Stirring consistently. Remove from heat.
5 When the pasta is done and drained except for the bit of water you reserved, put the pasta back in the pot you cooked it in. Then pour the reserved pasta water into the pot with the pasta, starting with 1/4 cup. 
6 Then add the vegan Parmesan, lemon zest, lemon juice and a few pinches of salt and pepper. Toss to combine.
7 Then pour the skillet of olive oil, garlic, olives, sun dried tomatoes and capers into the pot. Toss to combine. 
8 Now if it isn't saucy enough for you, add a bit more of the pasta water until it is to your liking. 
9 Then add half the toasted panko and the parsley to the pot and toss one more time to combine everything. 
10 Taste and adjust seasoning. Adding more salt and pepper if needed. 
11 Serve with extra toasted panko and vegan Parmesan on top!